Panzanella with Tomato, Mozzarella and Arugula

Ingredients

• 3 tbsp dark balsamic vinegar
• 5 tbsp olive oil
• 1 tsp Dried oregano
• 1 tsp dried thyme
• ½ tsp dried rosemary
• maple syrup
• Salt
• Pepper
• 3 large tomatoes
• 2 handfuls arugula
• 1 handful basil
• 2 mozzarella balls (125g each)
• 5 slices of white bread
• 1 clove garlic

Instructions

1. 1.

   Whisk balsamic with 3 tbsp olive oil, add oregano, thyme and rosemary, season with maple syrup, salt and pepper. Preheat oven to 180°C (fan 160°C; gas: level 2–3) or use grill function.

2. 2.

   Wash tomatoes, remove stems, cut into large cubes. Rinse arugula and basil, shake dry. Drain mozzarella and cut into large pieces. Combine tomatoes, arugula, basil and mozzarella and arrange on plates.

3. 3.

   Brush remaining olive oil onto bread slices and roast in oven turning every 5 minutes. Meanwhile peel garlic and halve it.

4. 4.

   Take bread from oven, rub hot with garlic. Cut into cubes and add to salad. Toss Panzanella with dressing and serve.